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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
You can make the muffins a day ahead; reheat them at 190°C, fan 170°C, gas 5, for 15 minutes.
Preheat the oven to 200°C, 180°C fan, gas 6. Dry-fry the chorizo until crispy, remove to a bowl, using a draining spoon, and leave to cool. Melt the butter in a small pan and set it aside. Halve the tomatoes, remove and discard the seeds, then chop the tomato flesh.
Using a balloon whisk and a large mixing bowl, whisk together the milk, yogurt, eggs, olive oil and melted butter into a batter. Don’t worry if you have a few small, stubborn blobs of yogurt.
Sift in the flour and baking powder. Add a pinch of salt and scatter the chorizo, chopped tomatoes, sweetcorn and thyme over the top. Using a large metal spoon, fold everything together until combined, but don’t overmix. Divide the mixture among the muffin holes in the tin, piling them up high. Sprinkle a few oats on top of each one.
Bake the muffins for 20-25 minutes. Cool for 15 minutes in the tin. Loosen around the edges of each muffin with a knife, then tip each one out of the tin on to a cooling rack. Serve warm or cold.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our